The Fascinating Story of Chocolate

Mystical Origins …

The exact origin of the cocoa bean, which comes from the cacao tree, is shrouded in legend and mystery. Whether coming from the Amazon basin of Brazil, the Orinoco Valley of Venezuela, or the tropics of Central America, what is known for sure is that the plant flourishes in hot and rainy climates. The earliest known record of its use was among the Mayan civilization around 600 A.D. As they migrated north into the Yucatan peninsula on the Gulf of Mexico, the Mayans established cocoa plantations and later intermingled with the legendary Aztec civilization. The cocoa bean was regarded as a valuable commodity by both civilizations, which used it not only for trading and currency, but also for personal consumption. They mixed cocoa beans with water and spices to concoct an energy drink known as “xocolatl.”

Aztecs and “The Food of Gods” …

It was the Aztecs who propelled cocoa to even greater heights of popularity. Believing in its sacred origin from Paradise, the Aztecs named the cocoa tree “Theobramba,” which means “The Food of Gods.” Their “chocolatl” drink became popular among the elite, who believed that it brought them wisdom and power from above. The legendary leader Montezuma was rumored to drink up to 50 cups a day, especially before paying a visit to his harem. This gave rise to chocolate’s reputation as a potent aphrodisiac, since it supposedly stimulates the body in the same manner as falling in love.

Columbus, Cortez and the Spanish explorers …

The first European to discover cocoa beans was purportedly Christopher Columbus, who brought them back to the Court of King Ferdinand and Queen Isabella of Spain between 1502 and 1504 after one of his journeys to the “New World.” However, it was not until the time of his fellow Spanish explorer, Hernando Cortez, that the value of the cocoa bean was discovered for those in the “Old World.” In 1519, Montezuma served Cortez “chocolatl” from golden goblets on one of his visits to the royal court in Tenochtitlan. Cortez and his men later sweetened the bitter drink by omitting the chili peppers and adding cane sugar to suite their tastes.

Journey to the “Old World” …

In 1528, Cortez brought the new discovery back to Spain and the rest is history. Spanish monks, trained in the sciences and conveniently secluded in monasteries, gradually added newfound spices to the cocoa beans such as vanilla, nutmeg, and cinnamon, to make the drink more enjoyable for Europeans. This Spanish recipe, which included serving the drink warm, soon caught on among the aristocracy and became very fashionable. The Spanish proceeded to establish cocoa plantations in their Central American colonies for commercial purposes. Amazingly, however, the Spanish kept their discovery a secret from the rest of Europe and held a monopoly on this valued commodity for nearly a century.

From Spain to Italy and France …

The Spanish corner on the market was finally broken by an Italian merchant, Francesco d’Antonio Carletti, who came across the production of the cocoa bean on one of his travels to Central America. In 1606, he returned home with this valuable information and, linking up with the renown Medici family, brought “cioccolatte” to Italy. Interestingly, chocolate was introduced to France via a royal marriage, as the Spanish princess Anne, daughter of Spain’s King Philip II, was married to the French King Louis XIII. It became instantly popular in the opulent Royal Court of France.

England and its Famous Chocolate Houses …

From France, the delicacy traveled across the English Channel to Great Britain in the 1650s and immediately became fashionable in the court of King Charles II. A Frenchmen reportedly opened the first English chocolate house in 1657 in London. Due to the exorbitant price of cocoa beans, the drink was initially limited to the rich and famous. Gradually, however, the price dropped and mass production of chocolate was started. When British bakers began to add cocoa to their cakes in 1674, chocolate in solid form was discovered and made available. Joseph Fry in 1847 and John Cadbury in 1849 are credited with producing and selling chocolate for eating.

Holland and Van Houten …

Meanwhile, in the 17th century, Dutch explorers caught onto the new product and brought cocoa beans to Holland, where it was widely acclaimed, particularly for its medicinal efficacy. Eventually, in 1828, a Dutch chemist named Coenraad Johannes van Houten experimented with a technique that was to change the production of chocolate forever. He found a way to extract cocoa butter from the cocoa bean, thereby discovering the basic raw material of chocolate and enhancing its creamy texture and rich flavor in the way that it is known and appreciated all over the world today. Van Houten also developed the “Dutching” technique, whereby chocolate is treated with alkaline salts to remove the bitterness and provide a milder flavor, as well as enabling the powdered form to dissolve in water more easily. Thanks also to van Houten’s innovative invention of the cocoa press, the chocolate bar also became a reality.

Swiss innovations …

Chocolate was introduced to Switzerland in 1697 after the mayor of Zurich visited Brussels, Belgium, where he discovered the new culinary fad sweeping the Continent. Over the years, the typical Swiss ingenuity led to such notable milestones as Francois Louis Cailler’s opening of the first Swiss chocolate factory in 1819 and Philippe Suchard’s development of the first chocolate mixer and other novel equipment used in the production of chocolate. After tirelessly experimenting for eight years, Daniel Peters found a way to add milk to the equation in 1875 and produced the world’s first milk chocolate. He was assisted in this process by a neighbor, Henri Nestle, then a baby food manufacturer who would later go on to establish the celebrated Nestle company.

Chocolate Returns to America …

In 1712, via imports from Europe to North America, chocolate made its way back to its continent of origin. In 1895 in Pennsylvania, Milton S. Hershey made chocolate available to the masses in America when he began using modern technological equipment to produce and market his famous Hershey bar.

20th Century innovations …

As the world embraced its love affair with the cocoa bean, experts known as “chocolatiers” emerged to meet the increasing demand for luxury chocolates. The creation of Lady Godiva chocolates in 1926 by the Drap family in Brussels is only one example of efforts to meet the worldwide appetite for this age-old delight. Meanwhile, towards the end of the century, a Turkish family in Gaziantep made a bold decision in 1989 to enter the wonderful and delicious world of chocolate. From its humble beginnings 17 years ago, Şölen has grown into a world-wide enterprise with the vision of introducing its rich blend of flavor and texture to discerning chocolate lovers around the globe, in this way joining the ranks of the illustrious chocolate producers throughout world history. Its committed team is working indefatigably around the clock each day to produce the best chocolate taste possible and, in so doing, to leave the indelible Şölen mark on the rich and fascinating story of chocolate.

Some Amazing Facts about Chocolate :

• A small piece of chocolate meets an adult’s daily calcium requirements.
• It also contains minerals such as magnesium and iron, which the body needs.
• A 50-gram piece of chocolate contains anti-oxidants which help keep the heart and brain healthy.
• The cocoa in chocolate stimulates chemical components in the brain, making it more active and responsive.
• Scientific studies have shown that chocolate improves skin tone and quality.
• Sakinleştirici özelliğinden dolayı hormonların ve enzimlerin düzgün çalışmasını sağlayan çikolata bağışıklık sistemine de yararlı oluyor.
• Because of its special soothing and calming effect, chocolate aids in the proper functioning of hormones and enzymes, as well as strengthening the body’s immune system.